I used to love prawns in India. Coming from a coastal city we always got fresh prawns in the market. Somehow the shrimp that we get here dont have the same taste and flavor as the Indian ones. Decided to make a spicy shrimp fry with my new stainless steel set.
Shrimp (shell and tail removed and de-veined) – 1 cup
Onions (chopped) – 2
Tomatoes (chopped) – 2
Ginger/garlic paste – 2 tsp
Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric – 1 tsp
Lime – ½
Cinnamon (broken into smaller pieces) – ¼ stick
Clove – 4
Saunf (fennel) – 1 tsp
Jeera (cumin) – 1 tsp
Coriander leaves – for garnishing
Oil – 2 tbsp
Salt – as needed
Heat oil in a pan and add clove, cinnamon, jeera and saunf. Once the jeera turns color add chopped onions. Fry the onions till they turn translucent and then add tomatoes and ginger/garlic paste. Fry in low heat till the oil starts to separate and then add the chilli powder, turmeric, coriander powder and salt. Add cleaned shrimp and half a cup of water. Fry in medium heat till the gravy reaches the desired consistency. Squeeze the juice of half a lemon from top, garnish with coriander leaves and serve.
Back home both me and my brother would love to have the rice that was mixed with the masala left behind in the pan that was used to cook the actual dish. My mom would add a litte white rice to the pan after removing the dish and fry the rice a bit with the masala sticking to the sides of the pan. I like doing it and recommend it to people who are hungry by the time they finish cooking for a big list of guests and are waiting for their arrival. Just mix up a little rice and a spicy masala rice is ready for snacking.